Sharp R-383M Operation Manual With Cookbook page 47

R-383M O/M & C/B 28/04/2000
RECIPES
GINGER CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2" piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping: 225g (8oz) cream cheese
grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) icing sugar
COFFEE & ALMOND CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping: 100g (4oz) icing sugar
1 tbsp (15ml) water
25g (1oz) whole almonds
25g (1oz) glace cherries
CHOCOLATE & ORANGE CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
175g (6oz) dark soft brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops
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RECIPES
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated and ground ginger and orange
juice and mix to a dropping consistency.
5 Spoon the mixture into a greased and lined 7"
PYREX® cake dish.
6 Cook on 50P (MEDIUM) for 15 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream
cheese, orange rind, orange juice and icing
sugar until smooth. Spread on top of the cake.
Keep refrigerated.
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and fold both
the coffee and almond essence into the mixture.
5 Spoon into a greased and lined 7" PYREX® cake dish.
6 Cook on 50P (MEDIUM) for 15 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a smooth paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Place half the mixture in a separate bowl, stir in
the orange rind.
5 Spoon into a greased and lined 7" PYREX® cake dish.
6 Heat the chocolate on 100P (HIGH) for 2
minutes, stir every 30 seconds until melted.
7 Stir the chocolate into the remaining mixture.
8 Place alternate spoonfuls of the two mixtures into
a greased and lined 7" PYREX® cake dish.
9 Cook on 50P (MEDIUM) for 15 minutes.
Leave to stand for 5 minutes.